The
Ducal Crown is a quarterly e-letter
of the Consorzio del Prosciutto di Parma. Each issue includes news and culinary
trends relating to the world's most famous ham plus great recipes for home
cooks and menu ideas from leading chefs. To subscribe, click
here.

2. On the Plate vol.8: San Francisco
Playful plating from San Francisco chefs Rob Hurd, Greg Dunmore, Elizabeth Faulkner, and Joel Huff. Delicate Kumomoto oysters on an aromatic bed of juniper and star anise, an "egg from another planet" afloat in a sea of litchi froth, geometric sashimi, and more! http://www.starchefs.com/features/plating/vol8/index.shtml

3. Technique: Cured Egg Yolk by Peter Rudolph of Campton Place
Peter Rudolph's cured egg: enveloped in a pillow of salted meringue which must be changed every 8 hours. The end product has an intensely yolk-y flavor and silky texture. It's a yolk that isn't cooked but isn't runny either...it's cured.http://www.starchefs.com/events/studio/techniques/PRudolph/index.shtml

5. The 2007 Restaurants Against Hunger Celebrity Kick-Off Event
Join Action Against Hunger, an international not-for-profit organization dedicated to ending hunger, on April 12th, 2007 at The Altman Building in New York to launch their month-long, national "Restaurants Against Hunger" initiative. Both designers and chefs will be on hand on the 12th to auction off uniquely designed chef jackets, while models take to the catwalk, well-known New York area restaurants provide amazing food, drink, and desserts, and live music and DJs create a memorable evening, all for an incredible cause! For more information and tickets, see: http://www.starchefs.com/community/aah/html/events.shtml

6. StarChefs.com announces the 2007 International Chefs Congress
Don't miss the most important professional culinary event in the US this year: a three-day culinary symposium where the world's most influential and innovative chefs will present the latest techniques and culinary concepts to their chef peers. For a taste of what's to come: http://www.starchefs.com/events/icc/2007/html/index.shtml

7. International Chefs Congress 2006 DVDs For Sale
If you weren't among the attendees of last year's first-ever StarChefs.com International Chefs Congress, we'd like to offer you the next-best-thing: a complete set of DVDs with all of the high-concept, genre-bending, playful, even philosophical presentations and panels, in their entirety. We have lots of sets to choose from, including over 12 hours of footage of Sam Mason's crème brulee river stones, José Andrés foam blowing, Albert Adria's glacial desserts, Anthony Bourdain's offal panel, and much, much more. http://www.starchefs.com/events/icc/2006/dvd.php

METHOD:In a saucepot, heat heavy cream and water. Bring to a simmer, and add the butter and cheese. Season with salt. Rapidly whisk in the polenta until very thick. Then evenly spoon onto a baking sheet. Cover with parchment paper refrigerate until cool. Then use ring cutters to cut out desired shape.

Heat 2 Tablespoons oil in a skillet. Saute the polenta until crisp and golden brown on both sides. In a saucepot over medium heat, combine the capers, raisins, vinegar, and orange juice. Simmer until almost all the liquid has been absorbed, then strain. Heat remaining 2 Tablespoons oil in a skillet. Season the halibut with salt and pepper and sear until golden brown on both sides, and cooked through, about 7 minutes. Serve on the polenta, and top with the chutney.